This is the classic Ligurian version of pasta with pesto from the area where pesto as we know it today was “invented”. Some recipes will tell you to cook the potatoes and beans in the water with the pasta, but that could over cook them, so here they are cooked until almost done and then the pasta is cooked separately. If you use fresh pasta, cook them together by all means.
INGREDIENTS:
½ pound filet beans, topped and tailed, cut in half ½ pound or 2-3 medium potatoes (such as Bintji, Romanze, Yukon Gold etc.) peeled and cut into ½-inch dice 1 pound pasta, trenette* or linguini** 1/3rd cup of pesto, or to taste (see recipe) 2 cups pasta cooking water, reserved Parmesan cheese as desiredMETHOD:
Bring a large pot of water to the boil, and salt liberally.
Add the potatoes and beans to the pot, and cook until just barely done, around 8-10 minutes. Remove from the water and keep warm.
Add the pasta and cook according to instructions on packet.
While the pasta cooks, heat your largest pan over medium heat.
When the pasta is done, remove the 2 cups pasta water and then quickly drain the noodles.
Put a little pasta water (½ cup) into the pan and add the pesto. Add the still damp noodles to the pan and then the beans and potatoes. Using tongs to help, toss the pasta with the pesto and vegetables so the pesto spreads out and coats everything. Add a little more water, a ¼ cup at a time, to get the pesto thin enough to coat everything. Be sure to toss well to avoid a big glob of pesto hiding in the tangle of noodles. If you add too much water, simply keep tossing the pan over the heat and the water will evaporate. Taste a noodle, and if you want more pesto, simply spoon it in with a little water to thin it so it spreads.
Put the pasta into a serving bowl and pass with the parmesan. Go light with the cheese as there is already cheese in the pesto, and you want to taste the potatoes and beans.
Chef’s Notes:
*Trenette as used here has only one “n”. There is a pasta called “trennette” that is a triangular tube shape that might work here as well. Trenette is similar to linguine**, which means “little tongues”, which will serve fine in this recipe. If you can find “linguine rigati”, use them. They are the same except the surface of the pasta is ridged so it holds the sauce better and provides a nice texture. Another pasta that works well instead of trenette is perciatelli or bucatini, which is a fairly thick spaghetti with a thin hole running the length. If you are using fresh noodles instead of dried, Cook the vegetables until just about done, and then add the pasta to the pot to cook it with the vegetables. Most fresh pastas take 3-8 minutes to cook, so the vegetables won’t over cook. The rest of the recipe is the same.
Serves: 4
Source: Chef Andrew E Cohen
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